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A close-up shot of roasted Greek lemon chicken thighs in a baking dish, showing off their crispy, golden-brown skin and the tender potatoes underneath.

Greek Lemon Chicken (The Ultimate Juicy & Flavorful Recipe)

This Greek Lemon Chicken recipe features juicy, tender chicken thighs marinated in lemon, garlic, and oregano, then roasted to perfection with crispy potatoes. An easy, flavorful, and unforgettable one-pan meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Potatoes
  • 3 lbs bone-in, skin-on chicken thighs about 6-8 thighs
  • 1/3 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice from 2 lemons
  • 1 tbsp lemon zest
  • 6 cloves garlic minced
  • 2 tbsp dried oregano
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 lbs Yukon Gold potatoes cut into 1.5-inch chunks

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Mixing Bowl
  • 1 Meat Thermometer

Method
 

  1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper.
  2. Add the chicken thighs to the bowl and toss to coat them thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Preheat your oven to 400°F (200°C). Place the chopped potatoes in a 9x13 inch baking dish. Pour about half of the marinade over the potatoes and toss to coat.
  4. Arrange the marinated chicken thighs skin-side up in a single layer on top of the potatoes.
  5. Roast for 45-55 minutes, until the chicken's internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
  6. Remove from the oven and let the dish rest for 5-10 minutes before serving.

Notes

Tip 1: For extra crispy skin, pat the chicken thighs dry with a paper towel before adding them to the marinade.
Tip 2: Don't overcrowd the pan. Use a larger dish if necessary to ensure the chicken and potatoes roast rather than steam.
Tip 3: Let the chicken rest before serving to ensure it remains juicy.